Did we evolve genetically to eat bread? An Invitation to explore bread and our Genetics – This Sunday

In just a few weeks we will begin our Fresh Bread delivery for Proven Bread, (aka Big Poops Bread,) that has taken me a decade to research and launch. I think it is the healthiest Bead in the World, but so many people still think that bread is bad for us. So I ask the question 30 years ago, if we evolved with bread then how does it then harm us? How can a single loaf of bread be deeply nourishing for one person—and inflammatory for another? Did we evolve to eat bread?

I have 2 webinars coming up and you can Join me for a live webinar with the founder of Lifecode Emma Beswick this Sunday exploring how our genetics influence the way we digest, absorb, and respond to bread. In this session, I’ll be sharing how we use nutrigenetics to personalise the seven core principles of the BALM Protocol (Baking as Lifestyle Medicine)—and how this approach underpins the creation of our first clinical bread: Proven.

We’ll explore the question:
“Did we evolve genetically to eat bread?”
And we’ll consider how common genetic variations affect everything from histamine tolerance and glycaemic control to fibre fermentation, nutrient uptake, and emotional regulation.

Some key facts:

• Up to 40% of the population carry MTHFR variants that impair folate metabolism
• Around one in three have slow COMT activity, affecting dopamine and stress response
• Nearly 50% are GSTM1-null, reducing their ability to detoxify environmental compounds
• Over 60% have gene variants influencing blood sugar regulation, such as TCF7L2 and FTO
• And 30–50% are FUT2 non-secretors, shaping their microbiome diversity and immune function

These variations are common, and they matter. They shape our ability to tolerate modern bread—and highlight the need for a personalised, therapeutically designed alternative. That is why we developed Proven: a fermented, botanical, high-fibre bread grounded in microbiome science and clinical insight.

During this event, I will explain:

• How the BALM Protocol’s seven principles are influenced by nutrigenetic insights
• How we integrate genetic testing into our clinical bread programme and courses
• Why Proven represents a new category of personalised, functional food

So, did we evolve to eat bread?

1– THIS SUNDAY

Date: Sunday 21 July
Time: 7:00–8:00pm (UK time)
Location: Online via Zoom
Recording: Available to all registrants after the event

Register here ? https://www.crowdcast.io/c/bread
Add to your calendar and be part of the future of personalised nutrition through bread.

If you cannot attend then still register as the recording will be available to registrants after the event if you cannot attend live. –

2 – JOIN THE WEBINAR – An invitation to learn about my clinical bread – Proven

Free Webinar – Book Your Place

Monday July 30th 2025 19:00 London

I’m diving deep into the science, the clinical applications, and exactly how to integrate this into your practice. This is where it all makes sense. I’ll cover blood sugar balance, gluten intolerance, main findings from my doctorate and explain more about BALM Training and the systems change programme.

With warmest regards,
Dr Vanessa Kimbell
Founder, The Sourdough School
Creator of the BALM Protocol & Proven Bread